Catfish Pecamadine
or Catfish “Pecan-madine”

All Recipes, Entree

Recipe by Jennifer Chandler

This recipe is my play on the iconic New Orleans dish of Trout Amandine. Instead of trout and almonds, I use the Southern ingredients of Mississippi Delta raised catfish and Delta pecans. This delicious dish can be enjoyed at home with this surprisingly easy recipe.

Ingredients

1/2 cup all-purpose flour
4 Delta Pride catfish filets
Kosher salt and freshly ground black pepper
1/2 cup unsalted butter (1 stick), divided
1/2 cup coarsely chopped pecans
Juice of ½ a lemon

Serves 4

Instructions

Place the flour in a shallow bowl. Generously season the fish with salt and pepper. Lightly dredge both sides of the fish in the flour, shaking off the excess.

Instructions

  1. Place the flour in a shallow bowl. Generously season the fish with salt and pepper. Lightly dredge both sides of the fish in the flour, shaking off the excess.
  2. In a large skillet over medium-high heat, melt 4 tablespoons of the butter. In two batches as to not over-crowd the pan, cook the fish until golden brown on both sides and cooked through, about 3 minutes per side. Transfer the fish to a plate and tent with foil to keep warm.
  3. For the sauce, add the remaining 4 tablespoons butter to the pan and cook over medium-high heat, stirring with a wooden spoon to scrape up the browned bits from the bottom, until the butter stops foaming and begins to brown, about 3 minutes. Reduce the heat to low and stir in the pecans and cook until warmed through, about 1 to 2 minutes. Add the lemon juice and season with salt and pepper to taste.
  4. To serve, place a piece of fish on each plate and spoon the sauce over the top.

 

In a large skillet over medium-high heat, melt 4 tablespoons of the butter. In two batches as to not over-crowd the pan, cook the fish until golden brown on both sides and cooked through, about 3 minutes per side. Transfer the fish to a plate and tent with foil to keep warm.

For the sauce, add the remaining 4 tablespoons butter to the pan and cook over medium-high heat, stirring with a wooden spoon to scrape up the browned bits from the bottom, until the butter stops foaming and begins to brown, about 3 minutes. Reduce the heat to low and stir in the pecans and cook until warmed through, about 1 to 2 minutes. Add the lemon juice and season with salt and pepper to taste.

To serve, place a piece of fish on each plate and spoon the sauce over the top.